Are you making muffins but you’re all out of eggs? Or are you looking for something you can use instead of eggs in a muffin recipe?
Either way, there is some good news! There are a number of substitutes you can use in place of egg in any muffin recipe.
Eggs play an important role when baking muffins so you won’t want to just omit them without using an alternative that provides your muffins with structure, texture, and flavor.
So what are the best substitutes for eggs when baking muffins?
The top egg alternatives for muffins are baking soda with vinegar, Greek yogurt, buttermilk, silken tofu, arrowroot powder, and mashed banana.
Depending on if you need a substitute that contains dairy or is dairy free, you have multiple options. Make sure you read on for how to use each of these egg replacements in your recipe.
Egg Alternative when Baking Muffins
Eggs play an important role in baking muffins. They provide structure, texture and flavor to any muffin recipe.
Eggs are a binding agent that bring the other ingredients in your recipe together as well as a leavening agent.
Eggs create little pockets of air that allow your muffins to rise by expanding when baked.
They also provide much needed moisture which creates a wonderful texture.
With that being said, it’s important to use the right replacement when making muffins without eggs. And the following alternatives will produce muffins with the right texture, structure and flavor.
Related Recipe: Blueberry muffins using cake mix
Baking Soda with Vinegar
Combining these two kitchen staples is a great way to substitute for eggs when baking muffins. Combining baking soda and vinegar will allow your muffins to rise to light and fluffy texture.
Use either white distilled vinegar or apple cider vinegar for the best results. Mix your vinegar and baking soda before adding it to the rest of your ingredients.
Equivalent1 tablespoon of vinegar and 1 teaspoon of baking soda equals 1 egg
Greek yogurt is one of my personal favorite egg alternatives for baking, and it works wonderfully when making muffins.
It provides a wonderful flavor note and texture to muffin mixes or recipes made from scratch. While you can use regular yogurt, I find better results when using Greek yogurt.
Go with plain yogurt unless you want to add additional flavors to your muffins.
Related: Greek yogurt alternatives
Equivalent1/4 cup of Greek yogurt equals 1 egg
Buttermilk is an underutilized ingredient in most baker’s kitchens. It provides great flavor and moisture when baking muffins and is a great option for those who want an alternative that contains dairy.
You can use store bought or homemade buttermilk, and it works in both mixes or from scratch recipes. Buttermilk will result in moist muffins with a lot of flavor.
Related: Dairy free buttermilk replacement
Equivalent1/4 cup of buttermilk equals 1 egg
Tofu is a great dairy free and vegan friendly alternative for eggs in any type of muffin recipe. It provides enough moisture and structure while not impacting the other flavors in your muffins.
The moisture content of tofu varies quite a bit, but no matter what silken tofu you use you will want to puree it before adding it to your other ingredients.
Put your silken tofu in your blender or food processor and puree it. This will make your tofu blend with your other ingredients significantly better.
Equivalent1/4 cup of pureed silken tofu equals 1 egg
Arrowroot powder is another great vegan friendly and dairy free egg replacement you can use to bake muffins.
When mixed with water, arrowroot powder will bring your other ingredients together. While muffins made with arrowroot powder are denser than those made with eggs, the texture and flavor is still quite good.
Mix your arrowroot powder with water before adding it to the rest of your ingredients.
Related: Arrowroot powder replacements
Equivalent2 tablespoons of arrowroot powder and 3 tablespoons of water equals 1 egg
If you want a dairy free and vegan friendly egg replacement that adds a great flavor to your muffins, then mashed bananas is a great choice.
Banana goes well with so many types of muffins and so it’s a great way to replace egg and improve the taste of many types of muffin recipes.
Use ripe bananas and thoroughly mash them with a fork before adding them to the rest of your ingredients.
Related: Flavors that go with banana
Equivalent1/4 cup of mashed banana equals 1 egg
Egg Replacement in Muffins FAQ
Can you replace eggs with applesauce when baking muffins?
Yes, applesauce can be used instead of egg in any type of muffin recipe. Applesauce will add sweetness and flavor to your muffins, just be certain apple pairs with the other flavors in your recipe.
Use one quarter of a cup of applesauce for each egg.
Can you use flaxseed instead of egg in muffins?
Ground flaxseed can be used instead of egg but it does produce dense and somewhat flat muffins. The flaxseed will impart a nutty flavor, but that does work in many types of muffins.
Use one tablespoon of ground flaxseed for each egg you need to replace.
Can you use pureed pumpkin in place of egg?
Yes, pureed pumpkin is a good substitute for egg when making muffins. It produces a slightly dense muffin, but if pumpkin goes with the other flavors in your recipe it’s an excellent egg alternative.
Use one quarter of a cup of pureed pumpkin for each egg your recipe calls for.
Is agar agar powder a good substitute for eggs in muffins?
Agar agar powder can be used as an egg replacement but it will result in dense muffins. Agar agar powder will not interfere with the other flavors in your recipe, so it is a good alternative in a pinch.
Mix together one tablespoon of agar agar powder and one tablespoon of water before adding it to the rest of your ingredients.